Chocolate Mascarpone, Hazelnut and Cocoa Nib Mousse

Name: Chocolate Mascarpone, Hazelnut and Cocoa Nib Mousse
Ingredients: 80 g Valrhona Caraïbe dark chocolate, 66%; 140 g mascarpone cheese; 250 g hazelnut paste; 75 g white chocolate, melted; 150 g feuilletine flakes; 200 g mango purée; 2 g agar agar; 7.5 g silver gelatin sheets; 180 g whole milk / full fat milk; 180 g whole milk / full fat milk; 70 g cocoa nibs; 70 g yolks; 70 g granulated sugar (US); 180 g heavy cream / double cream; 180 g heavy cream / double cream

Preparation info

Yields
12

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Chocolate Mascarpone

6.5 g silver gelatin sheets
100 g whole milk / full fat milk

Dessert
Low carb

Method

Chocolate Mascarpone

Soak gelatin in ice water until softened; squeeze out excess water and set aside.
In a saucepan, bring milk and cream to the boil.
In a medium heatproof bowl, whisk egg yolks with sugar.
Gradually whisk in the milk mixture. Return mixture to the saucepan and cook over a low heat, whi